Page 7 Advertisements Column 2

Taranaki Daily News, 4 December 1926, Page 7

QurOfc Qea/lmq Qfii/ 3 AS in olden times, we offer hospitality of the best at this season, our richest cakes and spicy puddings. One difference we emphasise—richness does not mean indigestibleness to-day, j i for deliciously light and good are Christmas ' Puddings and Cakes made with Edmonds Bak- 3Ling Powder. Ye Christmas Pudding lbs. flour, 4 lb., breadcrumbs, I lb. currants, 4 lb. mixed (T 'y|| rt .3 A peel, 1 dessertspoonful ityeacle, J nutmeg (grated), | tea " Jn JJ,?. J.M 1 spoonful essence .lemon, ■ 4 teaspoonfuls Edmonds’ Baking cHL U\ Powder, I lb., chopped \ suet, I lb. raisins, 12 ozs. brown ) sugar, 9 eggs, lbs. ‘sultanas, 4 lb. almonds, 4 packet spice, | level teaspopnful salt, 2 cups milk, 2 tablespoon- ‘ fuls brandy. / z ’ 1 Mix well dry ingredients, add fruit previously’ prepared, ——' treacle, eggs well beaien. and lastly milk, essence and brandy; darken with burnt sugar if desired. Divide into two and boil 8 hours,* or lour and boil 6 hours. 1 Ye Christmas Cake i ! I lb. butter, I lb. currants, 1 lb. raisins, 1 lb. sultanas, J lb. Y r' mixed peel, 4 lb. alm.onds, 4 breakfast cups flour, 2 breakfast cups sugar, 10 eggs, I heaped teaspoon Edmonds* Baking Powder, wineglass brandy. Beat butter to a cream and add sugar, then mix eggs one by one unbeaten. Mix Baking Powder with flour and put U in, then, fruit, dredged with flour, and finally brandy. Cook k j 4| hours, moderate pvejr» f L.' / : ; L 263 ( -' ■ J - BAKING POWDER - ® t "SURE TO RISE**

BI Drink fElll DUST-FREED TEA W and save that extra spoonr means a big economy with a family drinking tea three or four / times a day. ‘Roma,’ the Tea with g Aroma, is most delicious n J i an d most econpmical. |i ‘ROMA’’ [■ TEA Hl